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Panera Hearty Ten Vegetable Soup Copycat Recipe

Dive into a cozy bowl of warmth with this Panera Hearty Ten Vegetable Soup copycat recipe. On a cold day, nothing beats the warming embrace of a homemade vegetable soup, teeming with garden-fresh veggies and hearty grains.

Whether you’re aiming for a perfect rainy day meal or looking to meal prep a big batch of soup for the week, this recipe has got you covered.

From the comfort of your kitchen, gather your olive oil, tomato paste, and a large pot or trusty Dutch oven, and get ready to simmer your way to soup perfection.

Panera 10 Vegetable soup in a bowl on a cutting board

Ideal served alongside a crunchy garlic herb crostini or tucked into a bread bowl, this garden vegetable soup is a celebration of healthy goodness and one of the best ways to enjoy vegetables during the cold months.

We’ve recreated your favorite Panera soup, adding our own twist for a delicious, healthier option. Follow our step-by-step guide for a simple dinner your family will love!

So, let’s grab our wooden spoons and create our own copycat version of Panera’s ten vegetable soup, a beloved classic we all miss from the fast-food chain, now made with love in your own kitchen.

Supplies for Panera Hearty Ten Vegetable Soup

Dutch Oven

You will need a dutch oven or large pot for this soup recipe! Unless you are using a slow cooker or pressure cooker.

Wooden Spatula

This long handled wooden spatula is my absolute favorite for sautéing. I initially got it for making stir fry but now I reach for it constantly!

Cutting Board

Of course we need a cutting board for prepping all those veggies! I love my large wooden ones because you have so much room you can do everything on one board.

Knife

A good knife you can sharpen makes meals like this so much easier! Also teaching the kids to help peel and chop vegetables makes it go so much faster! I started them with with plastic knives and then moved to these kid knives that have a finger guard and now they can genuinely help prep the veggies for meals like this.

Soup Vesels

Mugs, bowls, soup crocks, whatever you have and like to eat soup from! These Large soup mugs are my personal favorite!

Panera Hearty Ten Vegetable Soup Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 small yellow onion, diced
  • 4 cloves garlic, minced
  • celery stalks, diced
  • small red bell pepper, diced
  • 1 small poblano pepper, or sub green pepper, diced
  • 2 whole carrots, peeled and diced
  • 1-2 bay leaves
  • 1 tbsp tomato paste
  • 1 15-oz can fire roasted tomatoes
  • 5-6 cups vegetable stock, adjust to preference
  • 1 15-oz can of beans
  • ½ cup fire roasted corn, frozen or fresh
  • 1/2 cup uncooked barleywheat berries or farro, sub for brown rice if gluten free
  • ½ tsp sea salt
  • 1 wedge of parmesan cheese rind (for flavor)

Instructions:

Prepare the Base: In a large pot, heat the extra virgin olive oil over medium-high heat. Add the diced yellow onion and garlic, sautéing until they become translucent and fragrant, about 3-5 minutes.

prepared vegetables for 10 vegetable soup

Add Vegetables: To the pot, add the diced celery, red bell pepper, poblano pepper (or green pepper if substituting), and carrots. Stir well and cook for another 5 minutes, or until the vegetables start to soften.

Incorporate Flavor: Stir in the tomato paste and bay leaves, mixing well to ensure the tomato paste evenly coats the vegetables. Cook for 2 minutes to deepen the flavors.

Add Tomatoes and Stock: Pour in the can of fire-roasted tomatoes (with their juice) and the vegetable broth. Use your wooden spoon to scrape any bits off the bottom of the pot! Add Parmesan rind if using. Bring the mixture to a simmer.

soup in pot after adding tomato

Integrate Grains and Corn: Add your choice of barley, wheat berries, farro, or brown rice for a gluten-free option, along with the fire-roasted corn. Stir well to combine.

Season: Sprinkle in the sea salt, adjusting to taste. If you enjoy a bit of heat or additional seasoning, this is the time to add it.

Simmer: Allow the soup to simmer on low-medium heat for about 30 to 40 minutes, or until the grains are cooked through and the vegetables are tender. If using brown rice, adjust the cooking time accordingly, as it may cook faster than barley, wheat berries, or farro.

Add Beans: Drain and rinse the can of beans, then add them to the pot. Stir gently to incorporate and heat through for about 5 minutes, ensuring the beans are warm without becoming mushy.

Final Adjustments: Taste the soup and adjust seasoning if necessary, adding more salt or a pinch of pepper as desired. Remove the bay leaves before serving.

Serve: Ladle the hot soup into bowls. If desired, garnish with fresh herbs like parsley or cilantro for an added burst of flavor and color.

Panera Hearty Ten Vegetable Soup Slow Cooker Instructions:

Prep Your Vegetables: Dice all your vegetables as directed in the recipe.

Sauté Aromatics (Optional): In a skillet over medium heat, heat the olive oil, then add the onion, garlic, celery, and peppers. Sauté until softened, about 5 minutes. This step is optional but helps develop deeper flavors.

Combine Ingredients: Transfer the sautéed vegetables to the slow cooker. Add the diced carrots, bay leaves, tomato paste, fire-roasted tomatoes, vegetable stock, beans, fire-roasted corn, and barley, wheat berries, or farro. If you skipped the sauté step, just add everything directly to the slow cooker.

Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the grains and vegetables are tender.

Final Adjustments: Before serving, discard the bay leaves, and adjust seasoning with sea salt, and any additional flavor boosts like soy sauce, lemon juice, or red wine vinegar to taste.

Panera Hearty Ten Vegetable Soup Instant Pot Instructions:

  1. Sauté in Instant Pot: Set the Instant Pot to the “Sauté” function. Add olive oil, onion, garlic, celery, and peppers. Sauté until softened, about 5 minutes.
  2. Add Remaining Ingredients: Add the carrots, bay leaves, tomato paste, fire-roasted tomatoes, vegetable stock, beans, corn, and your choice of grains (barley, wheat berries, farro, or brown rice).
  3. Pressure Cook: Seal the Instant Pot lid and set it to “Manual” or “Pressure Cook” on high for 20 minutes for barley, wheat berries, or farro. For brown rice, set for 15 minutes. Ensure the valve is in the sealing position.
  4. Natural Release: Once the cooking cycle is complete, let the pressure naturally release for 10 minutes, then manually release any remaining pressure by carefully turning the valve to “venting.”
  5. Season and Serve: Remove the bay leaves, and stir in any additional flavor boosts. Adjust seasoning with sea salt as needed, and serve hot.

Both methods simplify the cooking process and allow you to enjoy a hearty and flavorful soup with minimal hands-on time.

Storing and Reheating vegetable soup

This is one of our favorite soups to make in large batches because the barley holds up better to reheating then pasta. So we can enjoy it for lunch all week without sacrificing on texture!

  • Storing Leftovers: Allow the soup to cool before transferring it to an airtight container. Store in the refrigerator for up to 5 days.
  • Reheating: Gently reheat on the stove over low heat, adding a little extra vegetable stock or water if the soup has thickened in the fridge.
  • Freezing: leftover soup freezes well. Portion into freezer-safe containers, leaving some space for expansion, and freeze for up to 3 months. I label all of our stuff with simple masking tape and sharpie! Thaw overnight in the refrigerator before reheating.

Enjoy your homemade 10 Vegetable Soup, a comforting and nutritious meal perfect for any day of the week!

Delicious Flavor Boosters for Panera Hearty Ten Vegetable Soup

Soy Sauce: A splash of soy sauce can deepen the umami flavor of the soup, enriching its savory profile.

Lemon Juice: A squeeze of fresh lemon juice before serving can brighten up the flavors and add a refreshing zest.

Red Wine Vinegar: Just a little red wine vinegar can enhance the soup’s depth and add a subtle tanginess.

Fresh Herbs: Stir in fresh herbs like basil, parsley, or cilantro for a burst of flavor and color.

Parmesan Rind: Adding a Parmesan rind while the soup simmers lends a rich, cheesy depth without overwhelming the vegetable flavors.

Smoked Paprika: A teaspoon of smoked paprika introduces a smoky essence that complements the roasted tomatoes and vegetables.

Chili Flakes: For a bit of heat, sprinkle in red chili flakes to taste.

Coconut Milk: A cup of coconut milk can transform the soup into a creamy, rich dish with a slightly tropical hint.

Nutritional Yeast: For a cheesy, nutty flavor boost that’s vegan-friendly, stir in nutritional yeast towards the end of cooking.

Pesto: A dollop of pesto stirred into each bowl just before serving adds a vibrant and herby punch.

Feel free to experiment with these additions based on your personal taste and the ingredients you have on hand. Each can contribute a unique layer of flavor to make your soup even more delicious!

dipped bread in 10 vegetable soup

What Vegetables Are Good in Soup?

You can use any 10 vegetables your family enjoys. Its a great way to clean out the vegetable drawer! Here are some great options we enjoy using!

Carrots: Adds sweetness and vibrant color.

Celery: Provides a nice crunch and freshness.

Onions: A foundational vegetable that adds depth of flavor.

Poblano Peppers: Gives a mild, smoky heat.

Yellow Bell Peppers: Brings sweetness and a pop of color.

Red Bell Peppers: Adds sweetness and vibrancy.

pre prepped vegetables

Garbanzo Beans (Chickpeas): Contributes texture and plant-based protein.

Great Northern beans: This is our family’s bean of choice for this soup! But any beans work.

Diced Tomatoes: Offers a tangy flavor and contributes to the soup’s base.

Green Beans: Adds crunch and a fresh flavor.

Fresh Spinach or Kale: Introduces a hearty, leafy component, adding both color and nutrients to your soup.

Zucchini: Brings a mild flavor and soft texture.

Yellow Squash: Adds a slightly sweet flavor and soft texture.

Corn: Provides sweetness and a bit of crunch. We love to use fire roasted corn!

Peas: Offer a sweet and slightly starchy component.

Diced Potatoes: Contribute heartiness and a comforting texture. Regular or sweet potatoes both work great!

Can I Use Frozen Vegetables in Soup?

Absolutely! When using frozen vegetables in place of fresh ones in your soup recipe, consider the following adjustments:

Add Later in Cooking: Frozen vegetables are already blanched (briefly cooked), so they don’t need as much cooking time as fresh ones. Add them later in the cooking process to prevent them from becoming too mushy.

Panera Hearty Ten Vegetable Soup in bowl on cutting board

Reduce Liquid Slightly: Frozen vegetables release more water than fresh ones as they cook. You might want to slightly reduce the amount of veggie stock or water in the recipe initially, then adjust as needed after the frozen vegetables have cooked and released their moisture.

Thaw and Drain: For vegetables that release a lot of water (like spinach), you might want to thaw them first and squeeze out excess water before adding them to the soup. This helps maintain the desired consistency of the soup.

Expect a Slight Texture Difference: Frozen vegetables can become softer than fresh ones after cooking. While this is perfectly fine for soups, just be aware that the texture might be slightly different from if you used fresh vegetables.

Taste and Adjust Seasonings: Frozen vegetables can sometimes have a blander flavor compared to their fresh counterparts. Be sure to taste your soup after adding them and adjust the seasonings as necessary, potentially adding more herbs, spices, or salt to achieve the desired flavor profile.

These adjustments can help you successfully incorporate frozen vegetables into your soup, making it just as delicious as if you had used fresh ones.

Including a variety of these vegetables not only makes the soup delicious and colorful but also ensures a wide range of nutrients.

Enjoy a bowl of this panera bread inspired 10 vegetable soup with a grilled cheese sandwich or our skillet focaccia for a dinner full of healthy vegetables your family will love!

Panera Hearty Ten Vegetable Soup Copycat Recipe
Yield: 10

Panera Hearty Ten Vegetable Soup Copycat Recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Dive into a cozy bowl of warmth with this Panera-style 10 vegetable soup copycat recipe

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 small yellow onion, diced
  • 4 cloves garlic, minced
  • 2 celery stalks, diced
  • 1 small red bell pepper, diced
  • 1 small poblano pepper, or sub green pepper, diced
  • 2-3 whole carrots, peeled and diced
  • 1-2 bay leave
  • 1 tbsp tomato paste
  • 1 15-oz can fire roasted tomatoes
  • 5-6 cups vegetable broth, adjust to preference
  • 1 15-oz can of beans
  • ½ cup fire roasted corn, frozen or fresh
  • 1/2 cup uncooked barley, wheat berries or farro, sub for brown rice if gluten free
  • ½ tsp sea salt
  • 1 wedge of parmesan cheese rind (for flavor)

Instructions

  1. Prepare the Base: In a large pot, heat the extra virgin olive oil over medium-high heat. Add the diced yellow onion and garlic, sautéing until they become translucent and fragrant, about 3-5 minutes.
  2. Add Vegetables: To the pot, add the diced celery, red bell pepper, poblano pepper (or green pepper if substituting), and carrots. Stir well and cook for another 5 minutes, or until the vegetables start to soften.
  3. Incorporate Flavor: Stir in the tomato paste and bay leaves, mixing well to ensure the tomato paste evenly coats the vegetables. Cook for 2 minutes to deepen the flavors.
  4. Add Tomatoes and Stock: Pour in the can of fire-roasted tomatoes (with their juice) and the vegetable broth. Use your wooden spoon to scrape any bits off the bottom of the pot! Add Parmesan rind if using. Bring the mixture to a simmer.
  5. Integrate Grains: Add your choice of grain. Stir well to combine.
  6. Season: Sprinkle in the sea salt, adjusting to taste. If you enjoy a bit of heat or additional seasoning, this is the time to add it.
  7. Simmer: Allow the soup to simmer on low-medium heat for about 30 to 40 minutes, or until the grains are cooked through and the vegetables are tender. If using brown rice, adjust the cooking time accordingly, as it may cook faster than barley, wheat berries, or farro.
  8. Add Beans: Drain and rinse the can of beans, then add them to the pot along with the fire-roasted corn. Stir gently to incorporate and heat through for about 5 minutes, ensuring the beans are warm without becoming mushy.
  9. Final Adjustments: Taste the soup and adjust seasoning if necessary, adding more salt or a pinch of pepper as desired. Remove the bay leaves and rind before serving.
  10. Serve: Ladle the hot soup into bowls. If desired, garnish with fresh herbs like parsley or cilantro for an added burst of flavor and color.


Slow Cooker Instructions:

  1. Prep Your Vegetables: Dice all your vegetables as directed in the recipe.
  2. Sauté Aromatics (Optional): In a skillet over medium heat, heat the olive oil, then add the onion, garlic, celery, and peppers. Sauté until softened, about 5 minutes. This step is optional but helps develop deeper flavors.
  3. Combine Ingredients: Transfer the sautéed vegetables to the slow cooker. Add the diced carrots, bay leaves, tomato paste, fire-roasted tomatoes, vegetable stock, beans, fire-roasted corn, and barley, wheat berries, or farro. If you skipped the sauté step, just add everything directly to the slow cooker.
  4. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the grains and vegetables are tender.
  5. Final Adjustments: Before serving, discard the bay leaves, and adjust seasoning with sea salt, and any additional flavor boosts like soy sauce, lemon juice, or red wine vinegar to taste.

Instant Pot Instructions:

  1. Sauté in Instant Pot: Set the Instant Pot to the "Sauté" function. Add olive oil, onion, garlic, celery, and peppers. Sauté until softened, about 5 minutes.
  2. Add Remaining Ingredients: Add the carrots, bay leaves, tomato paste, fire-roasted tomatoes, vegetable stock, beans, corn, and your choice of grains (barley, wheat berries, farro, or brown rice).
  3. Pressure Cook: Seal the Instant Pot lid and set it to "Manual" or "Pressure Cook" on high for 20 minutes for barley, wheat berries, or farro. For brown rice, set for 15 minutes. Ensure the valve is in the sealing position.
  4. Natural Release: Once the cooking cycle is complete, let the pressure naturally release for 10 minutes, then manually release any remaining pressure by carefully turning the valve to "venting."
  5. Season and Serve: Remove the bay leaves, and stir in any additional flavor boosts. Adjust seasoning with sea salt as needed, and serve hot.

Notes

Both methods simplify the cooking process and allow you to enjoy a hearty and flavorful soup with minimal hands-on time.

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Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 410Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 35mgSodium: 2660mgCarbohydrates: 57gFiber: 8gSugar: 13gProtein: 19g

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